Place the oranges and salt in a large saucepan and cover with cold water. Place a plate over the oranges to keep them submerged. Bring to a simmer over medium-low heat. Cook for 40 minutes or until the oranges are tender. Drain. Set aside to cool. Cut the oranges in half then thinly slice crossways.

Step 2

Stir the sugar, golden syrup, vinegar, orange juice, ginger, peppercorns, cinnamon stick and cloves in a large saucepan over medium heat until the sugar dissolves. Add the orange. Bring to a simmer. Reduce heat to low. Cook for 20 minutes. Transfer to sterilised jars and seal. Store in a cool, dark place or the fridge for at least 3 weeks before opening to develop the flavours.

It is important to sterilize jars to prevent mould forming. Jars can be sterilized in a number of ways. Firstly, choose glass jars with an airtight lid. Remove any old labels and ensure they are free from cracks or chips. Wash in hot soapy water and rinse, then sterilize using one of the following methods:

Oven: Preheat the oven to 120&deg;C. Place jars (upright) and lids (separately) on an oven tray and heat in the oven for 20 minutes. Remove and fill immediately with jam or other preserves.

Stovetop: Place jars and lids in a deep saucepan. Cover with cold water. Bring water to the boil over high heat, reduce heat to medium and boil for 10 minutes. Line a baking tray with paper towel. Remove the jars using metal tongs and allow to air dry or dry with a clean paper towel.

Dishwasher: Place jars, lids and rubber seals in the dishwasher on the hottest cycle. Remove and place onto a paper towel-lined tray; the heat will dry them naturally or you can dry them with paper towel.